Lemon Cake
Juicy lemon sponge cake, creamy mascarpone cheesecake filling, and a touch of lemon curd on top: this lemon cake tastes heavenly!
This lemon cake combines the fine balance between tart fruit juice and creamy filling, creating a flavor profile that perfectly complements the Italian palate. The juicy sponge cake base and the delicious combination of mascarpone and lemon curd create a texture that is delightful both in summer and in cooler months - a recipe that consciously highlights both the quality of the ingredients and the techniques of Italian baking.
Instructions
- 1
Preheat the oven to 175 degrees Celsius for conventional baking. Grease a small springform pan (20 cm), and additionally line the bottom with baking paper.
- 2
Cream the softened butter, sugar, and lemon zest together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Combine with the milk and lemon juice, and mix briefly until just combined, forming a smooth batter.
- 3
Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes (check with a toothpick). Let cool completely, preferably wrapped in plastic wrap overnight.
- 4
For the syrup, combine the lemon juice, sugar, and water in a small saucepan and bring to a boil until the sugar dissolves. Let cool.
- 5
For the cream, whip the cream with the whipped cream stabilizer until stiff peaks form, and set aside. In a separate bowl, beat the cream cheese with the powdered sugar until smooth. Add the mascarpone, one spoonful at a time, and mix with the lemon curd and lemon zest until just combined. Be careful not to overmix. Gently fold in the whipped cream.
- 6
Cut the cake horizontally into layers using a large, sharp knife: either halve it or cut it into 3 thin layers. Cut the layers using a sawing motion, not pressing down. Slowly rotate the cake as you cut.
- 7
Brush both layers with the prepared syrup. Set aside 3 tablespoons of cream for the decorative dollops, place it in a small piping bag, and refrigerate. Spread about half of the remaining cream on the bottom layer. Place the second layer on top.
- 8
Thinly spread the remaining cream over the top and sides, so that the layers are still slightly visible on the sides. This creates a semi-naked look. Refrigerate the cake for about 30 minutes.
- 9
For the decoration, place the lemon curd in the center of the cake, spread it around with a spoon, and decorate with thinly sliced lemon slices. Use the piping bag to pipe 4-6 small dollops on top of the cake. Refrigerate the cake for at least 2 hours before serving to allow the cream to set.
Ago's Notes
- Adjust the amount of salt to taste, depending on the salt content of the canned ingredients.
Enjoy the moment when the juicy lemon cream combines with the crispy cake base - a little treat that is worth the balance of ingredients.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Pandoro
Homemade pandoro is a classic Christmas treat, a soft and fluffy cake that's delicious when dusted with powdered sugar. Discover the perfect recipe to make it!
Neapolitan Pastiera
Pastiera is a traditional Neapolitan Easter cake made with shortcrust pastry and a filling of cooked wheat, ricotta cheese, and candied fruit. It's so delicious that it can be enjoyed all year round!
Hot Cross Buns
Easy Hot Cross Buns with a soft, fluffy dough, warm spices, and raisins. Perfect for Easter brunch or spring baking.